Beef cheek and bean ragù

Ingreadient

• 250g dried cannellini beans, soaked overnight in cold water
• 1.25kg beef cheeks, cut into large pieces (about 4cm), any visible fat and sinew trimmed
• 5-6 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 2 large garlic cloves, crushed
• 1 tbsp each chopped thyme and sage
• 1 bottle (750ml) red wine
• 750ml tomato passata
• 2 fresh bay leaves, bashed
• Grated parmesan and pasta or crusty bread to serve (optional)
• Finely grated zest 1 lemon
• 1 garlic clove, crushed
• 4 tbsp chopped flatleaf parsley

Instruction

1. Heat the oven to 150ºC fan/gas 3. Drain the soaked beans and put in a large saucepan. Cover with at least 15cm water above the beans and bring to a rolling boil. Simmer for 30 minutes, then drain and reserve the beans and 1 litre of the cooking water.
2. Season the beef with salt and pepper. Heat 2 tbsp of the oil in a large hob-safe casserole (about 6 litres) over a high heat and fry the beef in batches for 5 minutes or until evenly browned, adding a little extra oil if necessary. Remove the beef with a slotted spoon and set aside.
3. Turn the heat to low and add 3 tbsp oil to the pan. Fry the onion, carrots, celery, garlic and herbs for 10 minutes until soft. Add the wine and boil for 3 minutes, then return the beef to the pan with the beans, tomato passata and bay leaves. Stir in enough of the reserved bean liquid to just cover the stew.
4. Bring to the boil, cover the casserole with a tight lid (or a double layer of foil), then cook in the oven for 3-4 hours, checking the beef is fall-apart tender.
5. For the gremolata, combine the lemon zest, garlic and most of the parsley. Once the beef is tender, serve each portion sprinkled with the gremolata, remaining parsley and, if you like, parmesan. The ragù would be good with pasta or crusty bread to soak up the juices.